Arroz A La Mexicana (Mexican Rice) Recipe

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Servings: 6


Cost per serving $1.06 view details
  • 2 c. (500 ml) rice
  • 1 lrg onion, minced
  • 2 clv garlic, crushed
  • 4 c. (1 L) chicken or possibly beef stock
  • 1 1/2 c. (375 ml) tomatoes, peeled, seeded, and minced, or possibly 1 1/2 c. (375 ml) canned tomatoes
  • 1/4 c. (60 ml) extra virgin olive oil
  • 1/2 c. (125 ml) frzn or possibly fresh green peas, cooked Salt and freshly grnd black pepper to taste chili pepper "flowers" (See Note) fresh coriander
  • 1 lrg avocado, peeled and sliced.


  1. Note:Sliced from the tip to the stem into 4 or possibly 5 sections and immersed in cool water till they curl back to create "flowers".
  2. Puree the tomatoes, onion, garlic, and 1/2 c. (125 ml) of the stock in an electric blender or possibly food processor. Heat the oil in a saucepan and saute/fry the rice till it turns golden brown. Add in the tomato puree, remaining stock, and salt and pepper to taste. Bring to a boil, lower the heat to a simmer, and cover till almost all of the liquid has been absorbed
  3. (about 15 min). Fold in the peas and continue cooking till all the liquid has been absorbed. Garnish with the optional garnishes.
  4. Serves 6


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Nutrition Facts

Amount Per Serving %DV
Serving Size 269g
Recipe makes 6 servings
Calories 602  
Calories from Fat 253 42%
Total Fat 28.3g 35%
Saturated Fat 6.39g 26%
Trans Fat 0.0g  
Cholesterol 80mg 27%
Sodium 95mg 4%
Potassium 498mg 14%
Total Carbs 58.92g 16%
Dietary Fiber 3.3g 11%
Sugars 2.68g 2%
Protein 26.16g 42%
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